Description
This one-pot creamy tomato beef pasta combines tender ground beef, al dente pasta, and a rich, velvety tomato-cream sauce for a satisfying and easy-to-make meal. Perfect for busy weeknights, it requires minimal cleanup while delivering bold flavors and comforting textures.
Ingredients
Units
Scale
Oil & Aromatics
- 1 1/2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 onion, finely chopped
Meat & Seasonings
- 500 g (1 lb) beef mince / ground beef
- 2 tsp Italian herbs
- 1 1/2 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
Tomato & Broth
- 2 tbsp tomato paste
- 400 g (14 oz) can crushed tomatoes (or tomato passata)
- 4 cups (1 L) chicken stock/broth, low sodium
Pasta & Cream
- 350 g (12 oz) short pasta (fusilli, penne, elbow macaroni or similar)
- 3/4 cups thickened / heavy cream
Optional Garnishes
- Parmesan cheese, finely grated
- Parsley, finely chopped, optional
Instructions
- Sauté – Heat the olive oil in a large heavy-based pot over high heat. Add minced garlic and chopped onion and cook for 1 1/2 minutes until fragrant and slightly softened.
- Cook beef & seasonings – Add the ground beef to the pot, breaking it apart with a spoon or spatula as it cooks. Continue until no pink remains. Stir in Italian herbs, cook for 30 seconds, then add tomato paste and cook for 1 minute to develop flavor.
- All in – Pour in crushed tomatoes, chicken stock, salt, black pepper, and red pepper flakes if using. Stir well, then add the pasta, ensuring it’s submerged.
- Cook 15 min – Bring the mixture to a gentle simmer. Reduce heat to medium, cover partially, and cook for about 15 minutes, stirring every couple of minutes to prevent sticking and ensuring the pasta cooks evenly.
- Creamy – Stir in the heavy cream and let simmer for 1-2 minutes until the sauce finishes thickening slightly but remains saucy. Taste and adjust seasoning if needed.
- Serve – Remove from heat. Give the pasta a good stir, then ladle into bowls. Garnish with grated Parmesan and chopped parsley if desired.
Notes
- Italian Herbs – Use a store-bought Italian herb mix or substitute with dried oregano, basil, and parsley. Alternatively, Worcestershire sauce can add a savory boost.
- Chicken stock/broth – Enhances flavor over water. Budget-friendly options include stock powders like Vegeta or Knorr.
- Type of Pasta – Short pasta works best, but long pasta can be broken in half. Use approximately 400g or more if using long pasta.
- Leftovers – Keep in an airtight container for up to 3 days in the fridge. Not suitable for freezing.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
